Vegan Scalloped Potatoes
Vegan Scalloped Potatoes layers tender potatoes and sweet onions under a lush, plant-based roux that bakes to a bubbling, golden finish. The sauce is savory with a gentle warmth from paprika, letting the earthy potato flavor shine. Ideal for holidays or weeknight dinners, it’s a comforting side that satisfies a crowd.
- Prep30 mins
- Cook1 hr
- Serves16
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking dishes with nonstick cooking spray.
- 2
Arrange layers of potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
- 3
Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until combined. Whisk in vegetable broth, stirring constantly, until the sauce comes to a boil and thickens.
- 4
Pour the sauce over the potatoes and onions; sprinkle paprika on top.
- 5
Bake in the preheated oven until the potatoes are tender and golden brown, about 50 minutes.
- Calories 155.84 kcal Moderate
- Protein 2.58 g Low Source
- Carbs 11.63 g Moderate
- Total Fat 10.95 g Moderate
- Saturated Fat 1.1 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.61 mg Low Source
- Sodium 213.3 mg Moderate
- Fiber 1.59 g Low Source
- Sugar 1.79 g Low Source
- Added Sugar 0.51 g Low Source
- Calcium 24.09 mg Low Source
- Iron 0.52 mg Low Source
- Potassium 134.35 mg Low Source
- Vitamin A 50.7 mcg_rae Low Source
- Vitamin C 0.56 mg Low Source
- Vitamin D 0.55 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Onions 🧅